Recipe courtesy of Kelsey Nixon
22 min
15 min
7 min
4 servings


  • 1/4 cup vegetable oil
  • 2 medium carrots, julienned
  • 2 cups sweet potato, julienned
  • 2 cups fresh broccoli florets
  • 2 cups fresh green beans, cut into 2-inch pieces
  • 2 cups thinly sliced red onion
  • 2 teaspoons cornstarch
  • 1/2 cup orange juice
  • 1/4 cup soy sauce
  • 1 teaspoon fresh ginger, minced
  • 2 garlic cloves, minced


Heat oil in a large skillet or wok over high heat. Add carrots, sweet potato, broccoli, green beans and onion and stir-fry for 5 minutes until vegetables are crisp-tender. 

In a small bowl, combine cornstarch, orange juice and soy sauce until smooth. Stir the soy sauce mixture along with the ginger and garlic into the vegetables. Continue to cook and stir for 2 minutes or until sauce has thickened.

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